Sunday, April 27, 2008

This recipe can be used again and again. Mostly I pour ganache over cake or to dip fruit, but I think it would be delicious on just about anything. To make a vegan version use almond or coconut milk and oil.

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About Me

I live and cook in Raleigh, NC. My kitchen — with its tiny fridge, tiny oven, and tiny sink that fills with dishes way too quickly — is one of my favorite places in the world. While Martha and Julia serve as inspiration, I usually feel more like a combination of Inspector Gadget and Nancy Drew.

Where am I? What have I been up to? Check out my expat/travel blog, Uberall.